When summer’s juiciest tomatoes meet a pillow of gooey cheese, magic happens between two slices of crusty bread. Bite into this Roasted Tomato Mozzarella Panini and you’ll discover layers of sweet, caramelized tomatoes, creamy mozzarella that stretches with every pull, and bright pops of fresh basil. A light drizzle of balsamic vinegar adds a playful tang, while a hint of pesto (if you choose to include it) gives a gentle garlicky whisper. Each element harmonizes to create a sandwich that’s anything but ordinary—ideal for a quick lunch break or a relaxing weeknight dinner that feels just a bit special.
This vegetarian delight is perfect for cooks of all levels, from beginners looking to impress to seasoned pros in search of a cozy comfort food twist. The recipe takes just 15 minutes to prepare, 20 minutes to roast and grill, plus a brief resting pause before slicing. At roughly 450 calories per serving, it balances indulgence with wholesome ingredients, making it Nutritious and Satisfying. The combination of textures—from the crunchy exterior to the tender tomato slices and stretchy cheese—will have you coming back for seconds (and maybe even thirds!). Whether you’re hosting friends or simply craving something delicious, this panini ticks every box.
KEY INGREDIENTS IN ROASTED TOMATO MOZZARELLA PANINI
Crafting the perfect panini starts with fresh, high-quality ingredients. Each component plays a starring role, from the juicy tomatoes to the aromatic basil. Here’s a rundown of what you need and why they matter:
- Tomatoes
Ripe, medium-sized tomatoes offer natural sweetness that deepens when roasted. Their juices mingle with olive oil and balsamic vinegar, creating a rich, succulent base for the sandwich.
- Olive oil
A light drizzle before roasting helps the tomatoes caramelize and develop a slightly nutty flavor. It also prevents sticking and adds a subtle richness.
- Salt and freshly ground black pepper
Simple seasonings that bring out the natural flavors of tomatoes and cheese. They balance sweetness with a touch of savory warmth.
- Balsamic vinegar
Adds a bright, tangy-sweet accent. Allowing it to soak into the roasted tomatoes creates depth and complexity in every bite.
- Ciabatta or sourdough bread
A sturdy, crusty loaf that crisps beautifully when grilled. The airy interior soaks up tomato juices without becoming soggy.
- Fresh mozzarella cheese
Milky and creamy, this cheese melts into stretchy ribbons that tie all the flavors together. Its gentle taste complements the tomatoes without overpowering them.
- Fresh basil leaves
Bursts of herbaceous freshness that cut through the richness of cheese. They lend a garden-fresh aroma and vibrant color.
- Pesto sauce (optional)
A small smear provides an extra layer of garlicky, nutty flavor. It pairs wonderfully with roasted tomato and mozzarella.
- Butter for grilling
When melted on the bread’s exterior, it creates a golden, crunchy crust that’s irresistible.
HOW TO MAKE ROASTED TOMATO MOZZARELLA PANINI
Bringing this panini to life is a straightforward process that combines roasting, seasoning, layering, and pressing. Follow these detailed steps for a beautifully golden sandwich with gooey cheese and perfectly caramelized tomatoes:
1. Preheat your oven to 400°F (200°C). This temperature is ideal for gently roasting the tomatoes until they become tender and start to caramelize at the edges.
2. Slice the tomatoes into 1/4-inch thick rounds. Arrange them in a single layer on a baking sheet lined with parchment paper. Drizzle with olive oil and season evenly with salt and freshly ground black pepper.
3. Roast the tomatoes in the preheated oven for about 15–20 minutes, or until they look softened and slightly charred around the edges. This process intensifies their natural sweetness.
4. While they’re still hot, drizzle balsamic vinegar over the tomatoes. Allow the vinegar to soak in, enriching each slice with tangy depth.
5. Preheat a panini press or a griddle pan over medium-high heat so it’s ready to crisp the bread and melt the cheese.
6. Spread a thin layer of butter on the outer sides of each bread slice. On the inner side of two slices, smear a layer of pesto if you’re using it.
7. Layer the roasted tomatoes, fresh mozzarella, and basil leaves between the bread, ensuring the buttered sides face outward. This setup guarantees a golden exterior.
8. Place the sandwich in the hot press or on the griddle. Cook until the bread turns a deep golden brown and the cheese is fully melted—usually about 4–5 minutes per side in a pan or 4–5 minutes total in a press.
9. Remove the panini and let it rest for 1 minute. This short pause helps the melted cheese set slightly, making slicing neat and easy.
SERVING SUGGESTIONS FOR ROASTED TOMATO MOZZARELLA PANINI
Once your panini is golden and fragrant, it’s time to think about the perfect accompaniments. A well-chosen side or garnish can elevate this simple sandwich into a full-flavored meal that feels truly special. Whether you’re dining solo or sharing with friends, consider how textures, colors, and complementary tastes come together on the plate. In cooler weather, a warm soup alongside a crispy panini feels like a hug in a bowl; in summer months, a bright salad keeps things fresh and light. Don’t be afraid to mix and match; part of the fun is experimenting until you find your ultimate pairing.
- Serve alongside a fresh mixed greens salad tossed with lemon vinaigrette, cherry tomatoes, and thinly sliced red onion for a crisp, zesty contrast to the warm, cheesy interior.
- Pair with a steaming cup of tomato basil soup for a classic combination—dip each half into the soup for gooey, melty bites that are pure comfort.
- Add sliced avocado drizzled with a squeeze of lime on the side. The creamy avocado brings another level of richness, while lime juice adds a bright citrus note.
- Offer marinated olives or pickles in a small bowl. Their briny punch provides a sharp counterpoint that wakes up the palate and complements the sandwich’s savory-sweet profile.
HOW TO STORE ROASTED TOMATO MOZZARELLA PANINI
If you happen to have leftovers or want to prepare these panini in advance, proper storage is key to preserving both flavor and texture. The crisp bread and molten cheese can lose their allure if left out too long or stored incorrectly. While it’s best enjoyed fresh, you can still savor second-day sandwiches with the right techniques. Keep in mind that tomatoes release moisture over time, so wrapping and reheating methods will make all the difference. Here are my top tips to maintain that just-pressed warmth and crisp bite whenever you’re ready to indulge again.
- Room-Temperature Holding
If you plan to eat within 1–2 hours, place the panini on a wire rack rather than a plate. This allows air to circulate and prevents the bottom from becoming soggy.
- Refrigeration
Wrap each cooled sandwich in aluminum foil or place in an airtight container. Store in the fridge for up to 2 days. When ready to eat, reheat in a panini press or oven at 350°F (175°C) for 5–7 minutes.
- Freezing for Longer Storage
Assemble the panini but stop before pressing. Wrap tightly in plastic wrap, then in foil. Freeze for up to 1 month. To reheat, unwrap and place directly in a preheated panini press or oven at 375°F (190°C) until warmed through and crispy, about 10–12 minutes.
- Reheating Techniques
Avoid the microwave if you can—use a panini press, griddle, or oven to restore crunch. A light brush of butter on the bread before reheating helps revive that irresistible golden crust.
CONCLUSION
This Roasted Tomato Mozzarella Panini brings together the simplest ingredients—ripe tomatoes, fresh mozzarella, crisp bread, and fragrant basil—in a way that feels anything but ordinary. From the moment you slice into the panini and that first wispy strand of cheese stretches, you’ll know how each layer of flavor was worth the effort. The recipe is beginner-friendly, requiring only 15 minutes of prep and 20 minutes of cooking time, plus a one-minute rest to ensure neat, delicious slices. Whether you’re looking for a quick lunch, a cozy dinner, or a satisfying snack, this panini ticks all the boxes: it’s easy, vegetarian, and utterly scrumptious.
Feel free to print out this article and tuck it into your recipe binder or bookmark it for later. Below you’ll find a FAQ section to answer any questions you might have as you perfect your panini technique. I’d love to hear how it goes—please leave a comment, drop your questions, or share any tips you’ve discovered. If you need help troubleshooting or just want to share a win, I’m here for you. Happy grilling, and may every bite be as joyful as the first!
Roasted Tomato Mozzarella Panini
Description
Experience the rich, roasted sweetness of tomatoes combined with creamy mozzarella and fresh basil. This panini is a perfect fusion of textures and tastes, ideal for a quick lunch or a cozy dinner.
Ingredients
Instructions
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Preheat your oven to 400°F (200°C).
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Slice the tomatoes into 1/4-inch thick slices and lay them out on a baking sheet lined with parchment paper. Drizzle with olive oil and season with salt and pepper.
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Roast the tomatoes in the oven for about 15-20 minutes, or until they are softened and slightly caramelized.
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While the tomatoes are roasting, drizzle the balsamic vinegar over the top and allow it to soak in.
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Preheat a panini press or a griddle pan over medium-high heat.
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Spread butter on the outer sides of each slice of bread. On the inner side of two slices, spread a thin layer of pesto (if using).
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Layer the roasted tomatoes, mozzarella cheese, and fresh basil leaves between the slices of bread, ensuring the buttered sides are on the outside.
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Place the sandwich in the preheated panini press or griddle pan. Cook until the bread is golden brown and the cheese has melted, typically 4-5 minutes per side.
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Remove the panini from the heat and let it rest for a minute before slicing.
Note
- Roasting the tomatoes enhances their natural sweetness and adds depth of flavor.
- Fresh mozzarella is creamy and melts beautifully, making it a perfect choice for panini.
- You can add sliced avocado or arugula for extra flavor and texture.
- Serve with a side salad or a cup of soup for a complete meal.
